Sauce Piquante (sos-pe-kangt).--An acid sauce.
Shallot.--A variety of onion.
Sorbet (sor-bay).--A sherbet, frozen punch, or water ice; the same as
sherbet.
Souffle (soo-flay).--Literally, puffed up. As generally understood, it
is a spongy mixture made light with eggs and baked, the foundation of
which may be meat, fish, cheese, vegetables, or fruit.
Soy.--A Japanese sauce prepared from the seed of the soy bean. It has an
agreeable flavor and a clear brown color and is used to color soups
and sauces.
Stock.--The foundation for soup made by cooking meat, bones, and
vegetables.
Sultanas.--White or yellow seedless grapes, grown in Corinth.
Tarragon (tar-ra-gonk).--An herb used in seasoning certain dressing and
sauces; it is also employed in flavoring tarragon vinegar.
Tartare Sauce (tar-tar sos).--A mayonnaise dressing to which have been
added chopped pickle, capers, and parsley in order to make a tart
sauce for fish.
Timbale.--A pie raised in a mold; also, a shell filled with forcemeat or
ragout.
Truffles.--A species of fungi growing in clusters some inches below the
soil, and having an agreeable perfume, which is easily scented by pigs,
who are fond of them, and by dogs trained to find them. They are found
abundantly in France, but are not subject to cultivation. They are used
chiefly for seasoning and garnishing.
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